These truffles are pretty quick to make (takes about 20 minutes active time) and are perfect for edible gifting during Diwali, Holi or the holidays.
We love sweets and savories made with kaju, aka the cashew. I go through a lot of cashews during the festive season. Some of my other festive favorites are masala kaju and kaju kishmish ice cream.
Kaju Katli, is a traditional mithai (Indian sweet) made from cashew nuts & sugar. It is one of the most popular sweet in india during festival time.
Truffles, on the other hand, are a sweet confection made from chocolate ganache (a mixture of melted chocolate & heavy cream) and can be stuffed or coated in different ways.
These chocolate dipped kaju katli truffles combine the creamy, nutty goodness of kaju katli with the rich & decadent taste of chocolate truffles. On the inside, they are fudgy with hint of rosewater. They taste very similar to kaju katli,though are milkier and richer.
These are easier and quicker to make than kaju katli. There is no need to prepare sugar syrup or continuously stir the katli mixture. You dont have to knead or roll the cashew dough.
Ingredients
Raw Cashew Flour - You may grind raw cashews at home and use it. Sieve once to make sure that no large pieces remain. To make things easier, now I purchase fine cashew flour from amazon. It is a little expensive but super convenient. I even use it to make kaju katli. Milk Powder - I use Nido brand. Use high fat content milk powder that’s suitable to make mithai. It is easily available in indian grocery stores. Sweetened Condensed Milk - Makes them rich, milky and fudgy! Ghee- Adds a rich and nutty aroma Rosewater- I like the mild floral hints of rosewater with cashew taste. You could use green cardamom powder, saffron or vanilla too.
Step By Step Instructions
Choose a non stick pan to make this recipe. Both cashew and condensed milk have a tendency to stick and a non stick pan really helps. All the cooking will be on low heat.
Melted Chocolate
I avoid using chocolate chips to prepare melted chocolate. Chocolate chips have stablizers and the chips seizes up way too fast for me. Choose chocolate wafers or real chocolate bars for best results. You could use dark chocolate, white chocolate or bitter sweet depending on your preference. I use semi sweet chocolate. My preferable brands are Guittard chocolate or Ghirardelli. Both the brands give excellent results. Melt the chocolate using double boiler or you could melt in the microwave.
